This Is THE Best Summer Tomato Salad (Even Better Than Caprese)

I’ve been making tomato salads for over fifteen years, and I can honestly say this recipe has become my go-to throughout the summer months. While I love a classic caprese, this salad takes those familiar flavors and elevates them with a few simple additions that make all the difference. The combination of sweet cherry tomatoes, creamy burrata, and a tangy vinaigrette creates something truly special.

Why This Summer Tomato Salad Works

The secret lies in the balance of textures and the quality of ingredients. Unlike traditional caprese that can sometimes feel one-note, this salad incorporates multiple varieties of tomatoes, fresh herbs beyond just basil, and a vinaigrette that ties everything together. The result is a dish that’s both familiar and exciting, with every bite offering something different.

Ingredients

• 2 pounds mixed heirloom tomatoes, cut into wedges
• 1 pint cherry tomatoes, halved
• 8 oz fresh burrata cheese, torn into chunks
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons fresh oregano leaves
• 1 tablespoon fresh thyme leaves
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup toasted pine nuts
• Flaky sea salt for finishing

The key to this salad’s success is using the best tomatoes you can find – preferably from a farmers market or your own garden.

You might love this: Healthy Chicken Pasta Salad

How to Make It

1. Start by preparing your tomatoes. Cut the heirloom tomatoes into wedges, removing any tough core areas. Slice the cherry tomatoes in half. Place all tomatoes in a large serving bowl and sprinkle with half the sea salt. Let them sit for 15 minutes to draw out their natural juices.

2. While the tomatoes are resting, make the vinaigrette. In a small bowl, whisk together the minced garlic, Dijon mustard, red wine vinegar, and balsamic vinegar. Slowly drizzle in the olive oil while whisking constantly to create an emulsion. Season with the remaining salt and black pepper.

3. Add the thinly sliced red onion to the tomatoes. The slight bite from the raw onion adds a nice contrast to the sweet tomatoes, but if you prefer a milder flavor, you can soak the onion slices in cold water for 10 minutes before adding them.

4. Pour the vinaigrette over the tomato mixture and gently toss to combine. The acidity in the vinaigrette will help brighten all the flavors while the olive oil adds richness.

5. Add the torn basil leaves, oregano, and thyme to the salad. I prefer to tear the basil rather than cut it with a knife, as this prevents the edges from browning and maintains the herb’s vibrant flavor.

6. Gently fold in the torn burrata cheese, being careful not to break it up too much. The creamy cheese should create pockets of richness throughout the salad.

7. Top with toasted pine nuts for crunch and finish with a sprinkle of flaky sea salt just before serving.

This method ensures that every component maintains its distinct character while contributing to the overall harmony of the dish.

Nutrition at a Glance

• High in lycopene from fresh tomatoes, which supports heart health and may have anti-cancer properties
• Rich in healthy monounsaturated fats from olive oil and pine nuts
• Good source of protein from burrata cheese
• Contains antioxidants from fresh herbs like basil and oregano
• Provides vitamin C, potassium, and folate from tomatoes
• Low in refined carbohydrates and naturally gluten-free
• Heart-healthy Mediterranean-style ingredients throughout

How to Serve It

• Serve as a starter before grilled meats or fish during summer dinner parties
• Pair with crusty bread or focaccia to soak up the flavorful juices
• Present alongside grilled chicken or salmon for a complete meal
• Offer as part of a larger antipasto spread with cured meats and olives
• Serve at room temperature for the best flavor development
• Present in individual bowls for elegant plating at dinner parties
• Accompany with a crisp white wine like Pinot Grigio or Sauvignon Blanc

This salad works beautifully as both a side dish and a light main course, depending on your needs.

Common Mistakes

• Using refrigerated tomatoes, which dulls their flavor – always bring tomatoes to room temperature before serving
• Over-mixing the salad, which can break down the delicate tomatoes and make everything mushy
• Adding the vinaigrette too early, causing the tomatoes to become waterlogged
• Using pre-packaged mozzarella instead of fresh burrata, missing out on the creamy center
• Cutting basil with a knife instead of tearing, which can cause oxidation and browning
• Skipping the salt step at the beginning, which helps concentrate the tomato flavors
• Using poor-quality olive oil, as it’s such a prominent flavor in the dish
• Not tasting and adjusting seasoning before serving

Avoiding these pitfalls will ensure your salad turns out restaurant-quality every time.

Storage and Reheating

• Store leftover salad in the refrigerator for up to 2 days, though it’s best enjoyed fresh
• Keep the salad covered with plastic wrap to prevent the herbs from wilting
• Drain excess liquid before serving leftovers, as tomatoes will continue releasing juices
• Add fresh herbs and a drizzle of olive oil to refresh day-old salad
• Don’t freeze this salad, as the tomatoes and cheese won’t maintain their texture
• Store any extra vinaigrette separately in the refrigerator for up to one week
• Bring refrigerated leftovers to room temperature before serving for best flavor
• Consider removing the burrata before storing if you won’t eat the salad within a day

This salad doesn’t require reheating and should always be served at room temperature or slightly chilled.

Leftover Ideas

• Toss with cooked pasta and additional olive oil for a quick summer pasta salad
• Use as a topping for grilled bread to make sophisticated bruschetta
• Fold into scrambled eggs or an omelet for a gourmet breakfast
• Add to grain bowls with quinoa or farro for extra flavor and nutrition
• Use as a pizza topping on white sauce or margherita pizza
• Incorporate into a panini with additional mozzarella and prosciutto
• Mix with cooked white beans for a hearty Italian-inspired salad
• Serve over arugula or mixed greens for an expanded salad course

These creative uses help ensure nothing goes to waste while creating entirely new meals.

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